Re-stocking News:

• Sirloin tip steak - 2 eight ounce steaks
• Sandwich steaks - 4 - 6 per one pound package
• Skirt steak - 15 ounces
• Amish cheese selection - 7 selections
• 75% burger - one pound package
• 75% burger - 25 one pound package bundle
• Beef liver - one pound package sliced
• Organic Walnuts
• Organic Almonds
• Natural laundry soap nuts

• Stew beef - one pound package
• Head cheese - 1 pound package (ground beef, heart and tongue)
• Ribeye steak - 15 ounces
• Beef tallow (lard) - 36 pound bucket

Sale expires midnight CST September 6, 2008.

This is a friendly reminder to email health and wellness questions to the email address below for Dr. Eric Serrano M.D. question and answer series.

Answers now appear below and in the bi-weekly U.S. Wellness Newsletter. Your name will not be displayed.

Dr. Serrano has been so kind to offer his expertise to answer literally any question related to health and wellness involving grass-fed meats. Dr. Serrano has a wealth of knowledge from both his farm background and 14 years of clinical experience. This includes working with a number of world class athletes and a large local family practice in Ohio.

Please email using the address below and place Dr. Serrano's name in the subject line. Answers will appear in future U.S. Wellness Newsletters or below in News Alerts.

Dr. Serrano is an M.D. with advance degrees in nutrition, kinesiology and wellness.

Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com

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Dr. Serrano:

I have a question about the current article regarding the high-protein diet. An issue of concern that occurred with my past attempts with a diet such as Catherine describes (and I was aware of the effects of ketosis) is that my cholesterol levels shot up.

I am 53 years old, 145 pounds, moderately active but not an athlete. My total cholesterol is back down around 170 now, but in the past it was up to 245+/- on the hi-pro diet (two separate diet cycles), which included good amounts of grass-fed ground beef. I nearly always avoid carbs such as sweets (and I never consume sugared soft drinks) and avoid breads, but do have rice, pasta, some crackers, etc.

I watch fat but don't heavily restrict it. One would think that I didn't need to go on the hi-pro diet. But I was doing this for fitness and for stabilizing my carb cravings, which I do have to fight, and so that I would feel less hungry between meals while at work.

Anyway, I notice that the article doesn't address the cholesterol issue. Do you or Catherine have some information/insight on this, on how to balance this problem when embarking on such a diet?

Thanks again,

Michael H. Alaska

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Dear Michael:

My apologies for taking so long, but I had some family crisis and I was unable to read my emails for a while, but here is the answer to your question:

Michael you do not have a low carbohydrate diet because you still consume simple carbohydrates, so your cholesterol will not go down. If your cholesterol is that high then you must look at a number of factors:

1-Amount of cheese or milk? You did not address this.
2-You think you eat low carbohydrate but in reality you do not eat low carbohydrate diet.
3-Mixing the diet that you have without limiting your carbs and eating fats it will always show with high cholesterol, that by the way is meaningless, unless you look at triglycerides, HDL, LDL and VLDL
4-It doesn't matter how active you are exercise really doesn't do a thing to your cholesterol, but to the triglycerides
5-Obviously when your cholesterol was 175, you were using a different approach, and the real question is what were you doing when your cholesterol was 175 and how were you feeling?

Sincerely and thank you.

Eric Serrano

Grilled Ribeyes with Fresh Garden Herbs

INGREDIENTS:

• 1/4 cup minced shallots (about 2)
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil plus additional for brushing
• 3/4 cup assorted chopped fresh herbs (such as parsley, tarragon, mint, basil, and cilantro)
• 4 ribeye steaks

DIRECTIONS:

Whisk first 4 ingredients in medium bowl. Gradually whisk in 1/4 cup olive oil, then herbs.

Prepare barbecue (medium-high heat). Sprinkle steaks generously with salt and pepper; brush lightly with olive oil. Grill steaks until charred and cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter; let rest 5 minutes. Spoon herb mixture over steaks; serve.

Recipe courtesy of Epicurious.com

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U.S. Wellness Meats was founded on September 1st, 2000. Pasture management and meat science research originated in 1997. The company office is domiciled in Monticello, Missouri in Lewis County which joins the Mississippi River 140 miles North of St. Louis. The company has branched from beef products into lamb, certified humane pork, free range poultry, salted and unsalted , grass-fed raw cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs, nutraceuticals , seafood, grass-fed goat , pre-cooked entrees and on sale products.

Grass-fed beef pemmican bars are a great way to start the day or make a super lunch packed with protein and calories used by our native American ancestors for centuries. Only online source in the USA.